Pumpkin Bread

Pumpkin Bread

Makes: 2 small loaves

Carbs per Serving: 151.5 grams per loaf

Protein per Serving: 47 grams per load

Fat per Serving: 59 grams per loaf


?         6 large egg whites

?         3 cups almond flour

?         1 cup pureed pumpkin

?         1 cup coconut milk

?         1/2 cup Stevia or swerve sweetener

?         1/2 cup psyllium husk powder

?         4 tsp baking powder

?         3 tsp pumpkin pie spice

?         1 tsp sea salt



  • Preheat the oven to 350 degrees F. Grease two loaf pans very well using butter or coconut oil.
  • Sift the almond flour, sweetener, psyllium husk powder, baking powder, and pumpkin pie spice into a bowl. Stir in the sea salt.
  • Attack the oven rack to the bottom part, then place 1 cup of water on the rack.
  • Stir the coconut milk and pureed pumpkin into the flour mixture. Mix well.
  • In a separate bowl, beat the egg whites until stiff, then fold into the flour mixture.
  • Transfer the dough into the prepared loaf pans, then place inside the oven and bake for 1 hour and 25 minutes.
  • Remove from the oven and set on a wire rack to cool before slicing.